Step 1

Preheat oven to 375 degrees. Lightly spray a 15 x 10-inch jelly-roll pan with cooking spray. Line pan with wax paper and then grease and flour wax paper. Set pan aside.

Step 2

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, allspice and salt in small bowl. Add eggs and 1 cup granulated sugar to a large bowl and beat until thickened. Stir in pumpkin, flour mixture and chocolate chips. Spread evenly in prepared pan. Bake for about 15 minutes. The top of the cake will spring back when it's done.

Step 3

While the cake is baking, flatten out a smooth, thin cotton kitchen towel (like a tea towel) and evenly sprinkle 1/3 cup powdered sugar over it.

Step 4

When cake is done baking, immediately remove from oven and invert cake onto towel sprinkled with powdered sugar. Gently peel off the wax paper. Starting at the shorter end, roll up the cake and towel together. Cool on a wire rack for 50 minutes.

Step 5

Place cream cheese, 1 cup powdered sugar and butter in a medium bowl and beat until smooth. Stir in vanilla. Carefully unroll cake and allow to cool for a minute or two to release any trapped heat. Evenly spread cream cheese frosting over the cake. Reroll the cake (without the towel). Cover cake and refrigerate for at least two hours.

Step 6

Place chocolate chips and coconut oil in a microwave safe bowl and heat for 60 seconds. Stir until smooth. (Repeat for an additional 30 seconds, if necessary.) Allow to cool slightly. Sprinkle additional powdered sugar on top the cake roll and drizzle with melted chocolate.